Smoked Wild Boar Queso Burgers
My Smoked Wild Boar Queso Burgers recipe is sponsored by Primo Grills!
Are you a change-it-up person or a let’s-keep-it-consistent person? In today’s recipe you have both! We change the ground meat mixture and use Wild Boar!!! We keep it consistent because that is one feature of the Primo Ceramic Grill. I can always count on the consistent steady low heat to smoke burgers then fire-her-up for a charred crust.
WHY CHOOSE WILD BOAR
I was strolling through the frozen foods aisle in Sprouts Market when a package of ground wild boar caught my eye. I love any culinary adventure to change-it-up! And wild boar burgers sounded like an adventure. I will say, it was fun, and the results of smoking and charring wild burgers was fabulous.
Wild Boar are not confined to feedlots therefore the meat has no added hormones, vitamins, steroids or antibiotics. Additionally, when comparing pork to wild boar you will find less calories, fat, saturated fat, and cholesterol! And get this, wild boar is higher in protein than beef, chicken, lamb, and pork! And what I love is that wild boar is lean!
WHY IS THE FLAVOR OF WILD BOAR INCONSISTENT
I enjoy cooking with wild boar meat because the flavor is sweet, nutty and intense depending on the diet of the hog! So packages of ground wild boar can taste a bit different due to the percentage of acorns and brush eaten! Kinda Fun!
The other factor in how your package of wild boar will taste is at what age the wild boar is harvested. Generally hogs are harvested between 6 months and 3 years when they are 70 pounds to 250 pounds!
WHY ADD BUTTER TO GAME-MEAT BURGERS
When making burgers from LEAN game meat like elk, venison, pheasant, duck, bison, antelope, kangaroo, ostrich, and wild boar, I always add 2 tablespoons grated butter to the ground meat mixture. Butter helps to smooth the strong flavor that is in game meat along with tenderizing it due to the added fat. IF you happen to acquire an 80%-20%, or higher fat content, ground meat mixture do not use butter.
HOW TO COOK WILD BOAR BURGERS
As I have stated, wild boar is lean. Ground lean meats benefit butter to add fat and from being cooked at a lower temperature. That’s where my Primo Grill’s ceramic heat deflector plates and racks come in super handy to create low consistent heat! The Primo Ceramic Grill is perfect for supplying low heat to smoke and grill game burgers to perfection!
After 20-25 minutes of low heat, 275°F, remove the deflector plates and racks, and fire up the Primo Grill by adjusting the bottom and top vents. Place smoked patties on a hot direct heat until the internal temperature is 160°F. I rest burgers for about 5 minutes before serving.
WHY CHOOSE A PRIMO GRILL
If you follow me you know I love my Primo Ceramic Grill because it makes me look like a boss-grandma pitmaster! HaHa! When I fail a BBQ technique I swear my Primo does the work to cover it up.
My Primo Ceramic Grill XL 400 smokes to perfection due to the grill being able to hold a low steady heat; the design is outstanding. I love how easy it is to set up indirect to direct heat in one cook. On another note, Primo Grills are made in America! Additionally, the size of the Primo Grill can hold a massive amount of food plus there is an extension rack if you need even more space!
Primo Grills has come out with lots of new accessories over the last few years.
Click here for Primo Grill Accessories
Rib and Chicken Rack
Three Sided Basket
Rotisserie Kebob Holder
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Let’s Smoke a Wild Boar Burgers
Primo Smoked Wild Boar Queso Burgers
For Wild Boar Patty:
2 pounds ground wild boar, thawed
4 tablespoons grated butter
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1 1/2 teaspoon kosher salt
1/3 cup grated pepper jack cheese
1/3 cup grated sharp cheddar cheese
2 tablespoons canned diced green chilies
1 green onion, minced
For Smoked Poblano Relish:
2 poblano chilies
1 red onion, cut in half
6 -7 whole tomatillos
1/4 cup chopped cilantro
Lime juice and salt to taste
6 hamburger buns
1 cup mayonnaise
1/4 cup classic mustard
2 teaspoons lime juice
1/4 teaspoon granulated garlic
You Will Need
Primo Firebox Divider
2 Primo Heat Deflector Racks · 2 Primo Ceramic Heat Deflector Plate
Primo Lump Charcoal Primo · Primo QuickLights Fire Starters
2 wood chunks, pecan, cherry, or cherry
Prep Time 15 min
Category Pork Burgers
Smoke source: Primo Lump Charcoal and 3 cherry wood chunks
Cooking method: 275°F Indirect heat zone for 20-30 minutes followed by 400°F direct heat zone for 5 minutes
Mix the ground wild boar. butter, spices and salt, (not the cheese).
Roll the seasoned ground wild boar into 12 balls. Set aside.
In another bowl, mix the cheeses with the green chilies and green onion. Form 6 cheese balls by pressing, 2 tablespoons or more, the cheese mixture together.
Use a 3-inch ring form or press by hand 6 patties. Place a cheese ball in the center. Form 6 more patties to place on top of the cheese balls and pinch edges to seal.
1. Set Primo Ceramic Grill for two zone cooking by inserting the Firebox divider. Load lump charcoal onto one side of the Firebox. Ignite the charcoal with a Primo QuickLight Fire Starters. Wait 5-8 minutes for the charcoal to build a small bed of embers.
2. Insert 2 chunks of wood onto the embers. Position the Primo Heat Deflectors plates and racks on both sides of the grill. Close the Primo Lid.
3. When the grill thermometer reaches 265°F close the bottom vent leaving one-inch open. Adjust the top vent to keep a steak 275°F. Wait 1-2 minutes for the temperature to stabilize.
4. Place the poblano peppers, red onion, and tomatillos on the grate above the hot grills. Smoke and char the poblanos until blistered. Once the poblano is charred, peel it. Finely chop the smoked tomatillos, poblanos, and red onion. Stir in cilantro, lime juice, and salt to taste.
5. Mix the mayonnaise, mustard, lime juice, and granulated garlic. Set aside.
6. Smoke the wild boar burgers over the indirect (no coal) side for 20-30 minutes, or until the burgers reach 130-135°F internal temperature. Remove the partially cooked wild boar burgers from the grill.
7. Remove the deflectors plate and rack that is above the coals with grill gloves. If needed, add more lump charcoal to increase the heat to 400°F. To increase heat, open the bottom and top vents.
8. Char the smoked wild burgers, flipping burgers over, until the temperature is around 150°-160°F. Toast buns, cut side down on the indirect heat side.
9. Allow the wild boar burgers to rest for 5 minutes before placing on toasted buns.
10. Slather the buns with the mustard, top with a burger and poblano relish. Serve!